Protein Swap | Juicy Pork Burgers with Pineapple Chili Mayo
Carrot Slaw & Sweet Potato Fries
Cooking time
25 minutes
Servings
2/4
Calories
1030 /serving
You’ll be chomping down on these burgers like a champ! Our Meat & Greet seasoning has just the right blend of herbs and spices to boost ground pork patties, sizzled in a pan until their juices drip. They land on toasty potato-scallion buns, cushioned with a layer of mayo spiked with pineapple chili sauce for a tropical accent. The natural-born sides are coleslaw (with carrots) and fries (of the oven-baked sweet potato variety).
We will send you:
- 250g Canadian-raised lean ground pork
- 450g Sweet potatoes
- 150g Shredded cabbage
- 100g Matchstick carrots
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 45ml Pineapple chili sauce
- 2 Gourmet potato-scallion buns
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Barley, Eggs, Sulphites, Wheat
You will need:
Large pan
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
54 g
Saturated Fat
8 g
Sodium
1420 mg
Total Carb
104 g
Sugars
18 g
Protein
37 g
Fibre
12 g
Preparation
Roast the sweet potato fries
Preheat the oven to 450°F. Cut the sweet potatoes into fries. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 22 to 24 min., until browned and tender.
Prepare & cook the patties
Meanwhile, in a large bowl, combine the pork, remaining spices and a big pinch of S&P. Form into 2 patties (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, 3 to 5 min. per side, until browned and cooked through. Transfer to a plate and keep warm.
Make the slaw
Meanwhile, in a medium bowl, combine the cabbage, carrots, vinegar, a drizzle of oil and S&P.
Make the pineapple chili mayo
In a small bowl, combine the pineapple sauce, mayo and S&P.
Toast the buns
Arrange the buns, cut-sides up, on a second lined sheet pan and toast in the oven, 2 to 3 min., until golden brown.
Plate your dish
Divide the bun bottoms and sweet potatoes between your plates. Top each bun bottom with a spoonful of the pineapple chili mayo, a patty, a spoonful of the slaw and a bun top. Serve the remaining pineapple chili mayo and slaw on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
